Instant Pot Mongolian Beef Recipe

4      Reviews by:    Jo Tidwell   Instant Pot Mongolian Beef Recipe uses flank steak, cornstarch, olive oil, brown sugar, garlic, ginger, soy sauce, rice vinegar, pepper flakes, green onions, and sesame seeds in making this tasty Mongolian beef recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:428 calories16.3 grams fat Print Preview Rate This Recipe Prep Time:   15 Minutes Cook Time:   35 Minutes Total Time:   50 Minutes

INGREDIENTS

• 1-1.5 pounds flank steak (sliced across the grain)
• 1 tbsp cornstarch
• 1 tbsp extra virgin olive oil
• 1/2 cup brown sugar
• 8-10 cloves garlic, minced
• 1 tbsp fresh ginger, minced
• 1/2 cup lite soy sauce
• 1 cup water
• 1 tbsp rice vinegar
• 1 tsp red pepper flakes
• For cornstarch slurry:
• 2 tbsp cornstarch
• 1/2 cup water
• Garnish:
• 1/4 cup green onions, chopped
• 1 teaspoon sesame seeds

DIRECTIONS

• Put your instant pot into the saute mode. Coat beef slices with 1 tbsp cornstarch. Add the oil to the hot Instant Pot, once the oil is hot, add the beef and sauté for 2-3 minutes, stirring a few times. If needed brown the beef in batches, you don't want to add too much as it will start releasing juice and it won't brown well. If bits of beef stock to the pot, add 1/2 cup water and deglaze the pot, using a wooden spoon scrape the bottom of the pot.
• Add the rest of the ingredients to the pot: minced garlic, minced ginger, lite soy sauce, brown sugar, water, rice vinegar, and red pepper flakes. Stir well until all the ingredients are combined and coated in sauce. Close lid and pressure cook at High Pressure for 8 minutes + 10 minutes Natural Release. Turn off the heat. Release the remaining pressure manually. Open the lid.
• Make the cornstarch slurry, in a small bowl mix cornstarch with water until fully combined. With the Instant Pot on the Sauté function, add the slurry to the pot, stir to combine, and cook for 2-3 minutes on Sauté, stirring occasionally, until the sauce thickens.
• Turn off the Instant Pot and let the Mongolian Beef sit for 8-10 minutes before serving, in this time the sauce will settle and thicken more. Serve over rice and garnish with fresh chopped green onions and sesame seeds.

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